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Mary Berry’s Hoisin Chicken with Cashews

This quick and easy stir-fry of hoisin-marinated chicken with cashews from Mary Berry will add fresh flavours to your midweek meal repertoire.

From the book

Mary Berry


This recipe was my go-to in lockdown! Great for a quick supper on a warm summer’s evening. Place the chicken breasts in the freezer for an hour or so before you start, so that they are firmer when you cut them into strips.

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3 skinless and boneless chicken breasts, cut into long, thin strips
2 tbsp olive oil, plus an extra dash
100g (4oz) cashew nuts
Small bunch of spring onions, sliced
For the marinade:
3 tbsp hoisin sauce
1 tbsp grated fresh root ginger
1 tsp runny honey
juice of ½ lemon


To make the marinade, measure the hoisin, ginger, honey and lemon into a bowl. Stir well, then add the chicken strips. Season with salt and pepper, and toss to coat. Cover and place in the fridge to chill for 30 minutes, or longer if possible.

Heat the oil in a large frying pan or wok over a high heat. Fry the chicken for a few minutes in two batches, until golden brown and just cooked through. Remove from the pan and set aside.

Wipe the pan clean with kitchen paper, if needed, then add a dash of oil, the cashew nuts and spring onions and fry for 1 minute.

Return the chicken and juices to the pan and toss over the heat until hot through.

Serve in a bowl with rice or salad on the side.

Mary’s tips:

Best cooked and served.

Marinated chicken freezes well raw.


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From the book: Love to Cook

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